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When I graduated from culinary school, I went knife shopping. I had saved up $150.00 (from my $6.75 per hour first cooking job), and was ready to buy a high-quality chef’s knife. I can remember strolling into Williams Sonoma, and drooling at all of the shiny knives through the glass panel. The salesperson happily opened the locked door, and I began my search. After handling a dozen knives, I decided on a Henckels 8-inch chef’s knife because I liked the balance, and it felt right in my hand. I used that knife for 8 years (before I bought another one). It survived many drops, mishaps, and thousands of passes over a sharpening stone.

Last weekend my sister was celebrating her birthday, and wanted to meet at Narcisi Winery in Gibsonia, PA. I had never heard of the winery, but was eager to have a meal with my family, and enjoy some Italian food and wine. A bit of a preface- Pennsylvania wines are usually less than exceptional because of the lack of sun, wet climate, and baron soil. What results, are wines that are lacking body, and depth. Most east coast wines are also unbearably sweet.

I started my food blog a few years ago. Initially, I wanted to share my food pics and recipes with other like-minded foodies. Little did I know that my small project would take on an active life of it’s own.

I was a first-timer; I knew little about blogging, SEO (Search Engine Optimization), and what type of content I should write to attract readers. Here is a taste of what I have learned over the past few years to help promote my food blog.

Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012